Serendipity 3

"There's no reason why I should be eating this cake, but it's so good and so ridiculous I have to," Duff Goldman says of this next-level dessert at Serendipity 3 in Las Vegas. "The cake doesn't give me a choice." He's talking about the "Party Like It's Your Birthday" Cake, featuring the classic trio of Neapolitan ice cream flavors, plus confetti-spiked cake, to create a towering 16-layer masterpiece.

Lou Malnati's

"I am a huge appreciator of the Lou's thin crust," Anne Burrell says of the Loaded Combo Pizza at Lou Malnati's in Chicago, a town typically known for its deep-dish pies. Anne's choice of pie is topped with the works, including pepperoni and sausage, as well as black olives and green peppers. "So bad, it's good," she reveals.

Gato

For Carla Hall, the Apple Tarte Tatin at Gato, Bobby Flay's restaurant in New York City, is "one of those desserts you have to close your eyes and eat, because you want to feel like you're actually dreaming at the same time that you're eating." This sinful treat is made with buttery puff pastry and thinly sliced apples, and it's topped with a scoop of black pepper gelato for next-level indulgence.

Midway Drive-In

"This is like a 20-napkin meal," Katie Lee warns of the hot dogs at Midway Drive-In in Huntington, West Virginia. Served on a steamed bun and topped with chili (aka "hot dog sauce" in West Virginia, according to Katie) and coleslaw, this dog is "blissful," she says. Katie rounds out the hot dog with fries and a peanut butter-chocolate shake to create what is "such a nostalgic meal" for her.

White Manna Hamburgers

Alex Guarnaschelli says that the Slider Burgers with Cheese and Onions from White Manna in Hackensack, N.J., are "sort of like a warm hug — from a hamburger." These three-bite beauties feature griddled patties cooked with onions and served beneath a blanket of melty American cheese.

Tony Luke's

The Italian Roast Pork Sandwich from Philadelphia's Tony Luke's is "an alt cheesesteak that celebrates the Italian-American," says Alex. On top of just-baked bread, the team at Tony Luke's piles on broccoli rabe, sliced provolone and the star of the sandwich — the slow-roasted ham — which, once carved, stews in a savory jus.